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Tuesday, March 1, 2011

Recipe for Olive and Cheese Whole Wheat Bread

We are really enjoying having fresh artisan bread any time we want by just plucking some dough from the fridge and baking off a loaf.  The basic whole wheat recipe is wonderful plain or with butter and/or jam.  I love it with almond butter.  The dough also takes well to variations like this savory olive and cheese bread, with a hint of rosemary.

Makes approximately 15 slices, each 74 calories, 1.7 grams fat, 11.7 grams carbs, 1.5 grams fiber, 4 grams protein; 2 WW Points+

1/4 of Master Dough Recipe
Whole wheat flour for sprinkling and working dough
1/2 cup chopped black olives
1/2 cup finely grated parmesan cheese
2 TBSP chopped fresh rosemary
Kosher salt

With floured hands, quickly work the dough into a smooth ball.  On floured surface or baking mat, sprinkle dough with TBSP or so of flour and roll to approximately 1/4 inch thick rectangular shape.
Sprinkle dough with rosemary, olives and cheese.

Roll dough into a cylinder shape, starting at long side, tuck ends under and place on piece of parchment paper.
Rest at room temperature for 90 minutes.  Preheat oven to 450 degrees about 30 minutes before ready to bake with a pizza stone on middle rack and broiler pan on lower rack.
Brush surface of loaf with water and sprinkle with salt.  Slash with serrated knife.

Place parchment paper and loaf on pizza stone.  Quickly pour 1 1/2 cups water into broiler pan and close oven door.
Bake for 45 minutes or until deeply brown.  Remove parchment paper and cool before slicing.

The bread is very tasty on its own, with cheese or a piece of salami.  Next time, I'm going to double the cheese and rosemary for even more pop.

Are you baking any artisan breads?  Do you have a favorite savory recipe?

Printable Recipe